Food. History. Nonsense.

Tag: Egypt

Our rice series continues, and this week we move further west and into Egypt to discuss a cherished rice and lentil dish. We discuss the history of lentils and rice as a combination, migration during the heyday of the British Empire, and why pasta makes a guest appearance in kosheri. Finally, we revisit the connections between carboloading and street food.

Inspired by a discussion with our very favorite executive producer, Mary Vo, we decided to explore a great misconception about everyone’s favorite breakfast pastry. Turns out, croissants aren’t French at all. We trace the known history of croissants and speculate wildly about how medieval crescent rolls became the buttery, flaky rolls of heaven that we know and love today. We also discuss the life and times of the extraordinary baking pioneer/newspaper mogul August Zang.